Last Thanksgiving, which is by far my favorite meal of the year, my mom passed around Brussels sprouts to the family. Quietly alarmed by this newcomer to our holiday table, I immediately said “no” like a picky child – I just don’t like Brussels sprouts. I was then shamed into trying them by my husband, who’s never found a food he couldn’t be best friends with. And what do you know? They were incredible!
I fix Brussels sprouts at least twice a week now. You rinse them, cut in half, place on a baking sheet, brush with olive oil and sprinkle on some salt. After 40 or so minutes basking in a 350-degree oven, your superhero side dish is ready.
The only drawback to my newfound veggie BFF? My husband and I ALWAYS end up fighting (albeit in a passive-aggressive style) for the last helping. One of us will quietly smuggle the remaining sprouts from the pan while the other isn’t looking. And when the realization occurs that all sprouts are gone, the ensuring look is one of devastation, as if the last Twizzler on earth has been gobbled up by the enemy.
It’s hard to imagine that a little extra virgin olive oil, salt and some heat can make that much of a difference, but it does. Brussels sprouts went from pine bark to a sweet merengue in my taste book, and now I crave them more than chocolate.
Ideas can be that way, too. Sometimes, PR ideas need a little tweaking before they really work for a client and before they become so in love that they crave more and more. It can be a story pitch, an event, a social media tactic or an entire campaign. An idea can go from “what the heck were you thinking” to “that’s the most brilliant thing I’ve heard in a long time.” It just takes a bit of proper flavor and some “baking” time.
So before you quickly dismiss your own ideas or those from your colleague or clients, be sure and remember this little story. Ask yourself if the idea can be dialed a few degrees to the right or left to produce the results you want. You never know, you might end up with clients fighting over your ideas like we do over Brussels sprouts.